Three-Rice Pilaf
- 1/2 c Uncooked brown rice
- 1/2 c Finely chopped carrots
- 1/2 c Chopped onion
- 1/2 c Sliced fresh mushrooms
- 2 tb Cooking oil
- 1/2 c Uncooked wild rice
- 3 c Chicken broth
- 1/4 ts Dried thyme
- 1/4 ts Dried rosemary, crushed
- 1/2 c Uncooked long grain rice
- 1/3 c Chopped dried apricots
- 2 tb Minced green onions
- 1/4 ts Salt
- 1/8 ts Pepper
- 1/2 c Chopped pecans, toasted
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil
for 10 minutes or until rice is golden. Add wild rice, broth, thyme and
rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is
absorbed and wild rice is tender. Remove from the heat; stir in apricots,
green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle
with pecans just before serving.
Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Mar 97
by Sean Coate on Mar 20, 1997
for 10 minutes or until rice is golden. Add wild rice, broth, thyme and
rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is
absorbed and wild rice is tender. Remove from the heat; stir in apricots,
green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle
with pecans just before serving.
Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Mar 97
by Sean Coate
